Winter got you down? Escape to the sunny Caribbean with this Piña Colada Cake! The recipe has kid-friendly and adult versions.
I love the beach. Walking in the sand with waves lapping at my feet is so relaxing. One of the things I truly enjoy about the tropics is fresh pineapple. It’s so much tastier than canned.
I first had fresh pineapple on a family trip to Hawaii when I was in high school. I ate so much I made my self sick. Now, I ration my pineapple intake. If you don’t have fresh pineapple, you can definitely use canned for this recipe.
A few months ago I made a pineapple upside down rum cake that was quite a hit. I was going to post it here but my computer crashed and I lost the photos.
Since I had to remake it, I thought I’d add some coconut and make it a piña colada cake. I also thought I’d test out a kid friendly version while I was at it. After all, why should kids enjoy these wonderful flavors?
This recipe starts with a box mix. Remember I bought several while they were on sale so I could work out the traditional Chocolate Bacardi Rum Cake recipe.
I used a decorative cake pan with steep sides for this. You could also use a 9 x 13 inch pan if you prefer.
I love how this cake came out. The cake is dense and the coconut flavor comes through. It’s very moist even though it’s lower fat than a rum cake. If you’re making the adult version, make this a few days ahead so the rum has more time to ferment in the cake. You should refrigerate this cake after you make it.